German pancakes are a childhood favorite of mine. They are sometimes called Bismarcks. It is so simple to make and delicious with all kinds of toppings or just by themselves. Growing up with my siblings, our favorite thing to do was watch these puff up as big as the mountains we live next to. Then we’d all claim a corner piece, where all the butter had gotten to. Everyone is different, however, and I do have a child who prefers the middle pieces. That leaves more edge pieces for the rest of us, so we love him for it.
As a mother, I was so excited to make these for my kids. Imagine my dismay when they thought they were gross the first time they ate them. (Sigh. Kids and new things.) But I’m persistent, so we continued to eat them until they decided they liked them. Now they’re a family favorite except that my husband can’t eat them with his egg allergy and his newly diagnosed milk allergy. (Gah!)
I try not to make these when he’s around because I think it’s rude to feed someone with allergies something different all the time. Eating is a social event for most of us and standing out because you have to eat something different is no fun. So these are reserved for when my husband is on a business trip or has to go into work early. If I’m really craving them, I’ll make the best allergy-friendly breakfast I know of for him, usually, sausage, because this is one of the best breakfasts I know how to make.
Cassava is a root vegetable native to South America. There are two kinds of flour made from this versatile root. The most common in the United States is tapioca flour. I, however, use cassava flour. Cassava flour is dried cassava root that is ground into a powder. Tapioca flour undergoes a slightly more complex process to become flour, changing how we can use it.
We do not have a wheat allergy or Celiac in our family, but I enjoy experimenting with different kinds of flour. I appreciate eating the different nutrients found in each one. Cassava flour is my new favorite gluten-free flour; it acts almost exactly like wheat. There is enough stickiness to hold certain dishes together. Things with eggs do particularly well, as with most gluten-free flours, but I also have a few egg-free recipes that use cassava flour.
A huge component of this dish is milk, and while cow’s milk works the best, I have used different kinds of milk when I ran out of cow’s milk. The main thing to keep in mind when testing out different kinds of milk is that the thicker the milk the better the dish will turn out. I’ve used rice milk in this before, and it was edible, but the texture was different, almost watery. I don’t recommend using rice milk if you can use any other kind of milk. Other than animal milk, the next best milk will probably be thick coconut milk. But if you’re not fond of the taste of coconut, you’ll probably do better with soy or almond milk.
The butter that coats the dish at the very beginning of this recipe can be replaced with lactose-free margarine. You might even get creative and try out some vegetable oils. Keep in mind the flavor of whichever oil you use. Olive oil has a very strong flavor, while avocado oil has none.
I’m sorry, but this dish is not for you. I can’t wrap my head around using any of the egg replacements I know of in a dish that is mostly eggs. I have this idea to try making this with aquafaba one day, and I’m sure I will because I love experimenting, but so far, I can’t wrap my head around eating mostly baked bean juice. I’ve been able to make some really good dishes using aquafaba, though, so maybe I’ll get there one day.
Leave a comment below with the combination that works for your family to be able to eat this dish. And include your favorite toppings.
Cassava Flour German Pancakes
- 9 x 13 inch glass dish
- mixing bowl
- 2 tbsp butter (or butter substitute)
- 8 eggs
- 1 1/3 cup milk (or milk substitute)
- 1 1/3 cup cassava flour (or white flour)
- 1/2 tsp salt
- Preheat oven to 350 degrees F.
- Place butter in a 9×13 inch glass dish. melt in the oven that is preheating. (If you worry that your oven superheats during the preheating process, you can melt the butter after it has preheated.)
- Mix eggs, milk, salt, and flour in a medium-sized mixing bowl.
- When butter is melted, tilt dish to coat with melted butter. Pour the egg mixture in the dish and cook for 30 minutes, checking occasionally after 20 minutes. (Use the oven light.)
- Pancakes are done when they puff into huge mounds that kids love to observe.